Salads · purely alkaline
Warm pumpkin and kale salad with pomegranate
Roasted Hokkaido pumpkin on briefly pan-fried kale with pomegranate seeds and lemon oil — a salad for autumn.
Warm pumpkin and kale salad with pomegranate — 2 servings, 35 minutes
Method
4 steps, 35 minutes.
- Preheat the oven to 200 °C. Cut the pumpkin into wedges, skin on, and roast with 2 tbsp oil, the cumin and salt for 25 minutes.
- Strip the kale from the stalks, wash it, massage it firmly with 1 tbsp oil and a little salt, and fry it in a pan for 3 minutes.
- Remove the seeds from the pomegranate. Whisk 1 tbsp oil with the lemon juice, salt and pepper.
- Divide the kale between plates, place the pumpkin on top, then add the dressing and pomegranate seeds.
Why alkaline
Pumpkin, kale, pomegranate and lemon are alkaline-forming — a warm, purely alkaline salad that’s hearty enough for a main dish.
Experience-based model
Tip from the kitchen
Pomegranate seeds come out more easily if you hold the halved fruit over a bowl and tap it with a spoon.
Keep cooking
More salads. 10 recipes in this category.
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